On a whim I decided to post the stir fry yesterday that I did on the griddle. That garnered quite a lot of attention....thank you all. In today's lesson ladies and gentlemen we are going to do some Italian food on the flat top. I had a tub of San Marzano tomato marinara from last week that I made for Italian biscuit bombs that were fantastic...but that's another story for another day. I didn't want the marinara to go south on me so decided to use it for this meal and just amp it up quite a bit. Fair warning though, the pics are not at all good. They are blurry and I was not going to post this because of that but was encouraged to do so because of the simplicity of the meal, the outstanding finished product, and the creativity. My phone usually tells me when the camera lens is dirty but it didn't say a word this time. I just went along happily snapping pics only to find out they were a mess. Oh well.... Although very simple there were a lot of steps so that means a lot of pics 
Start with the ravioli. This is partially cooked so thought my idea to finish it would be viable
A pound of spicy Italian sausage
It's hard to tell but this is yellow bell pepper and white onions
Spices to add into the meal: cayenne, crushed red pepper, Italian herbs, and minced garlic
Sausage coming along nicely
Add the peppers and onions then mix all that up
Time for the ravioli
Squirt some water into it then cover with a skillet. I wound up putting a bit of water in three times and mixed the pasta around to cook evenly
Pasta is perfect. Just a light little char (which was outstanding!!) and Al Dante as is preferred when cooking pasta.
Add sausage mix, marinara, and spices
Mix it all together. This is a God awful looking mess but it smells amazing
Make two portion sized piles, add a boatload of fresh shredded mozzarella, and cover with the skillet
A couple of nice little artisan rolls. These got brushed with garlic butter when they came off the griddle
Oh baby!!
Money shot. Plated with a nice Italian salad and the rolls
Folks, this was just crazy good!! We both absolutely loved it. I thoroughly enjoy cooking (and eating) Italian food but this one is right up there at the top with the best. Something about the flavor of the griddle is just exceptional. I guess it's no different than cooking in a big CI skillet. That char on the ravioli was beyond words and the texture was text book perfect. I can honestly see numerous variations of this in my future, that's for sure. Found another keeper that's going to be part of the regular rotation. Now to decide whether or not to post those Italian biscuit bombs. I just don't want to steal the limelight from Chile and
SmokinVOLfan
for the pulled pork versions they have recently posted. Those were both off the charts and what gave me the idea to do mine.
Once again, thanks for dropping in
Robert
Start with the ravioli. This is partially cooked so thought my idea to finish it would be viable
A pound of spicy Italian sausage
It's hard to tell but this is yellow bell pepper and white onions
Spices to add into the meal: cayenne, crushed red pepper, Italian herbs, and minced garlic
Sausage coming along nicely
Add the peppers and onions then mix all that up
Time for the ravioli
Squirt some water into it then cover with a skillet. I wound up putting a bit of water in three times and mixed the pasta around to cook evenly
Pasta is perfect. Just a light little char (which was outstanding!!) and Al Dante as is preferred when cooking pasta.
Add sausage mix, marinara, and spices
Mix it all together. This is a God awful looking mess but it smells amazing
Make two portion sized piles, add a boatload of fresh shredded mozzarella, and cover with the skillet
A couple of nice little artisan rolls. These got brushed with garlic butter when they came off the griddle
Oh baby!!
Money shot. Plated with a nice Italian salad and the rolls
Folks, this was just crazy good!! We both absolutely loved it. I thoroughly enjoy cooking (and eating) Italian food but this one is right up there at the top with the best. Something about the flavor of the griddle is just exceptional. I guess it's no different than cooking in a big CI skillet. That char on the ravioli was beyond words and the texture was text book perfect. I can honestly see numerous variations of this in my future, that's for sure. Found another keeper that's going to be part of the regular rotation. Now to decide whether or not to post those Italian biscuit bombs. I just don't want to steal the limelight from Chile and
SmokinVOLfan
for the pulled pork versions they have recently posted. Those were both off the charts and what gave me the idea to do mine.Once again, thanks for dropping in
Robert
